After the sweet-breads have been cooked as above described, they may be taken from the water and drained; then heat the gridiron, grease the bars, to prevent the sweet-breads from sticking, and broil them quickly over some hot coals. They should be of a very delicate brown when done.
PANADA, No. 1.
473. Mix two tea spoonsful of grated cracker, with a little cold water, and stir it into half a pint of boiling water. Let it boil a few minutes till it thickens, then sweeten it with white sugar, and flavor it with wine and nutmeg to the taste.
Toast a slice of bread nicely, cut it in pieces about an inch square, put them in a bowl, and pour the panada over.
PANADA, No. 2.
474. Cut some light stale bread in small squares, put it in a bowl, and pour over some boiling water. Sweeten it to the taste with white sugar. Add wine and nutmeg if permitted by the physician. Boiling milk may be substituted in place of the water if approved.
GROUND RICE, No. 1.
475. One table spoonful of ground rice,
One pint of milk.
Mix the rice with cold milk to a smooth paste. Set the pint of milk over the fire, and as soon as it boils, stir in the rice; let it boil for fifteen minutes, but be careful not to let it burn.
Sweeten it to the taste with white sugar; it may be flavored with vanilla if approved of.